6. Add sugar to pan. Dissolve over a low heat, stirring occasionally. Once dissolved, turn up heat and boil to setting point, 105°C. This can take about 15min but use a sugar thermometer to gauge right temperature.

7. Remove from heat and allow to stand briefly, then pot in sterilised jars whilst still hot. Use a jam funnel, if you have one, to keep tops of jars clean. Seal immediately. It can take a few days for the marmalade to set completely.

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